worksheet of Louis Pasteur scientist. please at least answer this question correctly.
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smart
intelligent
brave
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Louis Pasteur was a French scientist who focused on biology, chemistry, and microbiology, and is world-renowned for his work on disease prevention and the reduction of bacterial contamination in milk. Read on to learn more about the discoveries and research work done by Louis Pasteur throughout his life or alternatively download our comprehensive worksheet pack to utilise within the classroom or home environment.
Louis Pasteur was born on December 27, 1882 in France to a poor family.
As a child, he enjoyed fishing and sketching, and would often draw and paint portraits of his family and friends.
In school, Louis was an average student who didn’t find particular passion in everyday learning. He found his true calling in science many years later.
In 1838, he went to college to become a science teacher.
Through many trials and tribulations (becoming homesick and returning, failing exams and receiving low grades and rankings) he eventually became a professor of physics at Collège de Tournon in 1846.
He moved around a few schools in the next few years, working as a professor of physics and submitting research theses on chemistry and physics. In 1848, Louis was appointed professor of chemistry at University of Strasbourg and later became chair of the same subject 4 years later.
In 1849, while at University, Louis fell in love with the rector’s daughter, Marie Laurent, and married her.
Together they had 5 children, but 3 of them died in infancy.
Those 3 children all died of typhoid fever. It is said that the death of three of his children is what drove Louis to study infectious diseases, so that he could understand them and hopefully be able to find a cure.
Louis’ early work focused around molecular asymmetry and molecular chirality, both of which focus their attention on the makeup of molecules and their properties.
This discovery is said to be one of his greatest, and most original contributions to science.
In 1854, when he was appointed dean of sciences at Lille University, Louis began studying fermentation, which is when something breaks down chemically due to bacteria or micro-organisms.